Red Lentil Chocolate Dessert Lasagna

I love desserts with vegetables because eating desserts with vegetables always feels less like a guilty indulgence. Okay, I know lentils aren't technically vegetables...BUT they are part of the 'vegetable family.' And lentils are equivalently healthy and DO count towards your recommended daily portions of fruit and vegetables!!! That's good enough for me. Plus, this lentil dessert is a healthy no bake dessert that actually tastes like dessert. 

Whether you love or hate lentils is irrelevant because you will have no idea you are even eating them in this healthy and no bake Red Lentil Chocolate Dessert Lasagna.

If you also love eating vegetables in your dessert, then you may want to check out my Strawberry Chocolate Icebox Cake with Avocado Mousse and my other recipes under the recipe card.  You'd never even guess these desserts have veggies in them!

What's better than lentils in dessert?! I tested this recipe on three different groups of people three years apart and they all loved it! Nor could anyone guess "the secret ingredient" was lentils. In fact, my colleague who had sampled it when I brought it into work the first time said it was the best lentil recipe she'd ever had. She asked me if I had posted it on Pinterest, as it was the first recipe that came to mind when she was looking for a healthy dessert for a family gathering.

🥘 Ingredients

For this lentil dessert you'll need:

• cooked red lentils
• seedless raspberry jam
• cream cheese  * I use light
• ground fennel seed
• anise seed
• whipping cream
• white granulated sugar
• prepared chocolate pudding * I use about 6 snack pack containers
• graham crackers *you can use gluten-free
• fresh raspberries
• semi-sweet chocolate (shaved) 

The anise and fennel in this dessert lasagna lend a hint of licorice that blends so perfectly with the raspberry and chocolate flavors. But you don't have to love licorice either because the flavor is very smooth and subtle. In my opinion, anise and fennel seeds are spices that get far too little playtime in desserts.

Although fennel did see a rise in popularity over the last few years years, it was predominantly the plant being used in savory dishes, not the seed. With fennel, the entire plant is consumed, unlike anise, where it is generally just the seeds that are harvested. Anise seed, also known as aniseed, is not to be confused with star anise. Although similar in flavor, they are entirely different plants.

Lentils are actually called" Pulses." A pulse is an edible seed that grows in a pod, which includes beans and peas. They are an inexpensive, low-fat source of protein, fibre, vitamins and minerals, and most importantly, I have to say it again.... they DO count towards your recommended daily portions of fruit and vegetables!

💭Red lentils vs Green lentils

This is a red lentil recipe, but keep in mind, they actually look orange. Red lentils are great for baking because they get a bit mushy and blend nicely into your dish. Green lentils hold their shape so they are better used for dishes like casseroles. I have used both in my Lentil Spinach Soup,  depending on what texture I am aiming for.

🍲How to Cook Red Lentils (on stovetop)

Be sure to cook red lentils as directed on package, but generally you want to rinse and drain them well first:

1. Add to a pot with water and bring to a boil on the stove top. (3 cups water to 1 cup red lentils)
2. Reduce heat to medium low and simmer uncovered for about 10 minutes *you want them very soft for this recipe
3. Remove from heat and let the lentils sit until the water is absorbed. Drain off any excess water.

💭 Top tip

It is very important that you puree the cooked lentils in food processor (this step is important for the texture of the dessert). 

🍽 Equipment

You will need a 9x13 lasagna pan and a food processer.

🌡️Storage

You can store this lentil lasagna in a sealed container (in the fridge) for up to 2 days.

👪 Serving 

This recipe makes 12 servings. It's best to make it the night before, so it can soften overnight. However, if you are unable to do that, make it at least 1-2 hours prior to serving.

If you are looking for a lentil dessert or vegetables in desserts, this No Bake Red Lentil Chocolate Dessert Lasagna is a great healthy dessert recipe option for your next dinner gathering or potluck. Now you can have your dessert and healthy food too!

⭐ Reviews

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Here's what others are saying: "I made this for my book club. Everyone loved it and no one guessed the secret ingredient!"⭐⭐⭐⭐⭐

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📋 Red Lentil Chocolate Dessert Lasagna Recipe

This No Bake Red Lentil Chocolate Dessert Lasagna is made with red lentils, raspberries, graham crackers, whipped cream and chocolate. Not only is it the best lentil dessert you will ever eat, it's a great healthy dessert recipe option for your next dinner gathering or potluck. Now you can have your dessert and healthy food too!

5 from 2 votes

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Course: Dessert

Cuisine: North American

Servings: 12 servings

Calories: 472kcal

Author: Terri Gilson

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Resting time: 1 hour hour

Total Time: 30 minutes minutes

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Ingredients

• ▢ 2 cup cooked red lentils canned lentils can be used as substitute
• ▢ 1   cup seedless raspberry jam
• ▢ 1 cup light cream cheese softened to room temperature
• ▢ 1 teaspoon ground fennel seed
• ▢ 1 teaspoon anise seed
• ▢ 2 cups whipping cream
• ▢ 2 tablespoon white granulated sugar
• ▢ 2 cups prepared chocolate pudding * I use about 6 snack pack containers * I also use sugar free
• ▢ 1 -400 g (approx) box of graham crackers * you can use gluten-free
• ▢ 2 pints fresh raspberries * can substitute frozen, defrosted raspberries

Garnish:

• ▢ ½-1 oz semi sweet chocolate – shaved or grated chocolate
• ▢ ¼ cup Optional: fresh raspberries

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Instructions

• * This dessert is best if it sits overnight before serving, but it can sit for only 1-2 hours. 
• Spray a 9X13 pan with non stick spray.
• Cook red lentils as directed on package. ( you can also use canned to save time) Puree lentils in food processor (this step is important for the texture of the dessert). Beat pureed lentils, cream cheese, raspberry jam, ground fennel and anise together until smooth.
• In  a separate bowl, beat whipping cream until it forms soft peaks, then add sugar and beat until stiff peaks form. Fold the whipped cream into the lentil mixture.
• Put a single layer of the graham crackers on the bottom of the pan, then ½ the raspberry lentil mixture, then another single layer of graham crackers.
• Gently mix in fresh (or defrosted) raspberries with chocolate pudding. * Reserve ¼ cup of fresh raspberries for the garnish, if desired
• Put the chocolate/raspberries mixture on top of the graham crackers and add another single layer of graham cracker.
• Add the remaining raspberry lentil mixture over the final layer of graham crackers.
• Refrigerate for 1-2 hours or overnight. * I usually let it sit overnight - it tends to be the perfect texture

Garnish:

• garnish with fresh raspberries and shaved or grated semi-sweet chocolate.

Notes

🍲How to Cook Red Lentils (on stovetop)

Be sure to cook red lentils as directed on package, but generally you want to rinse and drain them well first:

1. Add to a pot with water and bring to a boil on the stove top. (3 cups water to 1 cup red lentils)
2. Reduce heat to medium low and simmer uncovered for about 10 minutes *you want them very soft for this recipe
3. Remove from heat and let the lentils sit until the water is absorbed. Drain off any excess water.

💭 Top tip

It is very important that you puree the cooked lentils in food processor (this step is important for the texture of the dessert). 

🍽 Equipment

You will need a 9x13 lasagna pan and a food processer.

🌡️Storage

You can store this lentil lasagna in a sealed container (in the fridge) for up to 2 days.

👪 Serving 

This recipe makes 16 servings. It's best to make it the night before, so it can soften overnight. However, if you are unable to do that, make it at least 1-2 hours prior to serving.

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Nutrition

Serving: 1slice | Calories: 472kcal (24%) | Carbohydrates: 70g (23%) | Protein: 7g (14%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg (19%) | Sodium: 1205mg (52%) | Potassium: 355mg (10%) | Fiber: 8g (33%) | Sugar: 23g (26%) | Vitamin A: 724IU (14%) | Vitamin C: 25mg (30%) | Calcium: 91mg (9%) | Iron: 2mg (11%)

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🥕🥔More Desserts with Vegetables

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